Under cook bacon, it will cook more in the oven. Roll out the dough to fit a half sheet pan, or close to it. Sprinkle the dough with brown sugar and chopped bacon, drizzle with maple syrup. Bake at 325 degrees for 25 minutes.

directions:

Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed (or you could use a blender or food processor – I just used a potato masher), then set aside.

[Note: while the potatoes are roasting you can do other things, like dice the shallots and garlic to get it out of the way.]

Heat a small saucepan over medium-low heat and add vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.

Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil , then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. The whole process will take about 20-25 minutes. If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.

Once the rice is cooked to your liking, reduce heat to low and stir in about 3/4 cup the sweet potato puree and melted coconut oil. Take a few minutes and really stir so it is well-absorbed.

Toasted Coconut Green Beans

Ingredients

1/2 pound green beans (give or take few ounces)

1/4 to 1/2 tsp garlic salt (depending on how garlicy you like things)

1/4 cup sweetened coconut flakes

extra virgin olive oil cooking spray

Instructions

Preheat your oven to 350 degrees.

After washing and trimming your beans (just snapping off the rough ends), put them on a large baking sheet. Sprinkle with garlic salt and give it a pretty serious spraying of cooking spray.

Put it in the oven for 15 minutes. Pull them out, sprinkle with the coconut and put them back in the oven. Pull them back out after about four minutes and toss them lightly, then bake an additional about three minutes until the coconut is the desired level of toasted.